flaxseed flour (ground flaxseeds) 1 pinch of salt 80 g coconut blossom sugar 1.5 tbsp.

Whip the chocolate into the chestnut mousse so it is all combined and smooth.

Instructions. Vegan Yule Log Cake with Chestnut Cream Filling. 120 g gluten-free oats 100 g buckwheat flour 3 tbsp. This Gluten-free and Paleo recipe is made with almonds, dates, maple syrup, chestnut puree and chocolate. Vegan cheesecake with an indulgent truffle texture. This vegan madeira cake is blissfully free from animal products while still having the rich texture and flavour you’d expect to find in a maderia cake. This chocolate chestnut cake will make you never look at chestnuts the same way again.

Chestnuts are quite versatile but I normally have them in the most natural form. The cake pictured below was made with half the quantity of ingredients and baked in a 6″ round tin (with a reduced baking time). If you want to tinker with the recipe, you could substitute the chestnut puree for (canned) pumpkin puree, replace the chestnuts with (toasted) walnut pieces and use 2 tsp of mixed spice + 1 tsp of ground ginger  to flavour the cakes.

chocolate, chestnuts, cakes, flourless, gluten-free chocolate, chestnuts, cakes, … For the Coconut Cream layer Vegan and healthy chestnut puree dessert recipe. 5 Dec, 2018 Chocolate Chestnut Cake Joanne Rappos desserts This chocolate chestnut cake is a perfect compliment to any joyous occasion. Now, I have a really spectacular cake to serve for Christmas! Ingredients 30 chestnuts weighing around 550g (I used the Kunama Delight variety, feel free to use any variety that is good for... 2 tbsp coconut sugar 160g coconut cream 1/3 cup water I devised this recipe for a vegan friend of mine who is also gluten-intolerant and struggles to process sugar.

Posted on December 13, 2010 ... moreish cake are the chestnut puree and the coconut milk. Vegan Yule Log Cake with Chestnut Cream Filling. 12 1/2 x 9 1/2 inch jellyroll pan. Chocolate Chestnut Torte 05/12/2014 By Laura Hemmington 2 Comments This decadent cake has a gorgeous mousse-like chestnut and chocolate filling and is encased in a delicious pecan and clementine crust; your guests will find it hard to believe it’s vegan, gluten-free, refined sugar-free and mostly raw! Essentially, it is a cake that manages to be both plain and rich at the same time: plain, because it is an (almost) unadorned sponge cake; rich, because of the depth of flavour and texture. The finished cake is plain and simple.

In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter. vanilla (scraped from about 2-3 vanilla pods) zest of 2 small oranges 120 g apples (about 1 small apple) 60 g maple syrup 160 g chestnut puree 150 ml oat milk I hope you are all having a wonderful Holiday season! I’ve never had them savoury myself but they make a great addition as a stuffing ingredient. In a food processor or with a whisk, whip the chestnut puree, coconut milk & syrup so it forms a soft mousse. Victoria Glass is here to show that 'gluten dodging' doesn't have to lead to heavy or dull food and shares her recipe for a delicious gluten-free chestnut & vanilla cake.Take a look at our recipe collection for even more gluten-free cake recipes. Makes one jellyroll style cake.

Preheat the oven to 180°C (350°F) (without fan). The cake pictured above was baked in a rectangular 11 x 4″ (29 x 10cm) tin so a traditional 2 lb loaf tin will produce a slightly taller cake. Cake: 1 1/2 cups gluten free all purpose flour 1/3 cup cacao powder or unsweetened cocoa powder 1 tsp baking soda vegan madeira cake… ingredients.

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